Sunday Soup --Chicken Chipolte Chili

You all know that I love soup,  and a couple of weeks ago, I pulled out this cookbook of mine to glance thru and found some great soups that I want to try this winter.

(sigh) This post would be so much better if I could say that soup warms the soul or some such other winter reference, but.....its sunshiny and 60 degrees outside right now.  I'm not sure what happened to winter.

Nevertheless, this chili, found in Sunday Soup by  Betty Rosbottom, tasted great!  We loved it.

It was  spicy, but not too spicy, and full of flavor.  It is one I will definitely be making again.  And again.

I did write in the column of my cookbook  --- this was good! spicy tho.

so, perhaps it was spicier than I recall.  But it was that great smoky spice of the chipolte chili.  The sweetness of the corn cut the spice a bit, and the chicken was so tender, it almost melted in my mouth.  Mmmmm.... good.

Since Christmas, I've been happy to put a pot of soup on the stove on Sunday afternoons, and then we can eat whenever we want....early, later, whenever.

I've enjoyed the low-keyness of these Sundays, the laziness of winter days, the early afternoons of discarded coffee cups, scattered newspapers, the sound of football in the background, breakfast dishes found still in the kitchen sink.  I like the idleness of winter---gives me more time to read and cook.

It's been fun to look thru all my soup cookbooks too! 

Try this one--I bet you love it.

Chicken Chipolte Chili (with corn)

5 1/2 tablespoons of canola or, divided

1 1/2 pounds, boneless, skinless chicken breasts, but into 1/2 inch cubes

2 cups chopped onions

1/4 cup all-purpose flour

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon salt, or more if you need it

4 cups chicken stock

1 280z can Italian style tomatoes, drained and coarsely chopped

3 canned chipolte peppers in adobo sauce, coarsely chopped

3-4 cups fresh corn kernels or frozen corn kernels

2 190z cans dark kidney beans, rinsed and drained

Garnish:

sour cream

cilantro

lime

Heat 4 tablespoons oil in a large soup pot, set over medium high heat.  When hot add the chicken and saute until light golden-4 to 5 minutes.   Remove the chicken from the pan and drain on paper towels. Add remaining oil to the pan.  When oil is very hot, add onions and cook, stirring until limp, about 3-4 minutes.  Return sauteed chicken to the pot.

Stir together flour, chili  powder, cumin and 1 teaspoon salt in a small bowl.  Sprinkle the mixture over the onions and chicken, and cook, stirring, 1 minute more.  Add stock, tomatoes and chipoltes; bring mixture to a simmer. Reduce heat, cover and cook until chicken is fork tender and mixture has thickened slightly, for 25 to 30 minutes.

Add corn and beans, and cook for  10 minutes more. Taste chili and season with salt, if needed.

Chile can be prepared 2 days ahead. Cool, cover and refrigerate.  Reheat, uncovered, over medium heat.

To serve, ladle chili into bowls.  Garnish each serving with a generous dollop of sour cream and a sprinkling of chopped cilantro, if desired.

Serve each bowl of chili with a lime wedge to squeeze over the chili before eating.

 

I am going to link this to  Cookbook Sundays as well as my own little Cookbook countdown.  I'm on cookbook #49!

I bought 1 new cookbook this past week, so I am way up over 225. 

I'll just keep plugging along.